Beer is proof that God loves us. – Benjamin Franklin
People rarely think of beer as an ingredient to cook, but with all of the varieties and flavors that beer offers, it a great addition to any meal. And, since the alcohol burns off, everyone in the family can enjoy it.
Here are a few recipes to try:
Beer is great for cooking with too!
Guinness Stout Stew
The Guinness stout beer not only helps tenderize the beef, it also gives a rich malty flavor to this chunky stew. It is also flavored with onions, carrots, garlic, and thyme. The stew may be made on the stove-top or oven. It’s not traditional, but I like to add sweet peas to the stew for color and pop.
Prep Time: 15 minutes Cook Time: 2 hours, 15 minutes Total Time: 2 hours, 30 minutes Yield: 6 to 8 servings
Ingredients:
2 pounds lean stewing beef
3 Tablespoons oil
2 Tablespoons flour
Salt and freshly ground pepper and a pinch of cayenne
2 large onions, coarsely chopped
1 large clove garlic, crushed (optional)
2 Tablespoons tomato puree, dissolved in 4 tablespoons water
1-1/4 cups Guinness stout beer
2 cups carrots, cut into chunks
Sprig of thyme
Preparation: Trim the beef of any fat or gristle, cut into cubes of 2 inches (5cm) and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture. Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides. Add the onions, crushed garlic, and tomato puree to the pan, cover and cook gently for about 5 minutes. Transfer the contents of the pan to a casserole, and pour some of the Guinness beer into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan. Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt if necessary. Cover with the lid of the casserole and simmer very gently until the meat is tender — 2 to 3 hours. The stew may be cooked on top of the stove or in a low oven at 300 degrees F. Taste and correct the seasoning. Scatter with lots of chopped parsley. Yield: 6 to 8 servings
Recipe Source: The Complete Book of Irish Country Cooking by Darina Allen (Penguin USA) Reprinted with permission. (From about.com beer recipes)
German Beer Coffee Cake
Filled with walnuts and dates, this spicy coffee cake gets its leavening from beer.
Prep Time: 10 minutes Cook Time: 1 hour, 15 minutes Total Time: 1 hour, 25 minutes
Ingredients:
2 cups packed dark brown sugar
1 cup butter, softened
2 eggs
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground cloves
3 cups sifted all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup chopped walnuts
2 cups chopped dates
2 cups beer
Powdered sugar
Preparation: Combine brown sugar and butter in a mixing bowl. Cream until smooth and well-blended. Add the eggs, one at a time, beating well after each addition. Sift cinnamon, allspice, cloves, flour, baking soda, and salt together. Dust walnuts and dates with a small amount of this mixture. Add remaining flour mixture alternately with beer to creamed mixture, blending well after each addition. Stir in walnuts and dates. Spoon batter into large, well-buttered and floured tube or Bundt pan. Bake in preheated 350-degree oven for 1-1/4 hours or until cake tester comes out clean. Let stand 5 minutes, invert onto a wire rack. Sprinkle with powdered sugar and place on a serving plate. Yield: 8 to 10 servings
Recipe Source: Encyclopedia of Creative Cooking by Charlotte Turgeon (Crown Publishing) Reprinted with permission. (from about.com beer recipes)
Raisin Beer Sauce
Raisins, beer, cinnamon, cloves, and brown sugar make a delicious sauce for ham or smoked beef. The sauce is served hot.
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes
Ingredients:
1/4 cup firmly-packed brown sugar
1-1/2 Tablespoons cornstarch
1/8 teaspoon salt
1 cup beer
1/4 cup raisins, cut in halves
8 whole cloves
1 two-inch stick cinnamon
1 Tablespoon butter
Preparation: Combine brown sugar, cornstarch, and salt in a saucepan. Stir in beer and raisins. Place cloves and cinnamon in a cheesecloth bag and hang from the edge of the pan, submerged in the beer mixture. Cook for 10 minutes, then stir in butter. Remove the spices. Serve the sauce very hot. Good with hot or cold ham or smoked tongue. Yield: About 1-1/2 cups
Recipe Source: The Joy of Cooking by Irma S. Rombauer and Marion Rmobauer Becker (Plume) Reprinted with permission. (from about.com beer recipes)
Please see about.com’s page for this any many more great recipes.
